Lunch spot in 1eme (or 3eme) for jet-lagged trio

Share:

Lunch spot in 1eme (or 3eme) for jet-lagged trio

We are arriving on Wednesday at 11am and have 2-3 hours before our rental apartment in the 1eme will be available. Fortunately, we can drop off our luggage while the apartment is being cleaned. I'm looking for a place nearby to have lunch. We'll be low energy since none of us sleeps very well on a trans-atlantic flight so 1eme or the western side of the 3eme would be ideal. Someplace comfortable (banquettes a plus), perhaps a bit cozy/warm-feeling, and with food that is definitely good but not necessarily very good. (We'll save those meals for when we have slept and have the energy and enthusiasm to appreciate them!). Also important is a place that won't mind if we linger.

Beat the heat with this boozy spin on an iconic Southern beverage. The trick to this adult slushee is to first freeze your sweet tea into ice cubes, that way your drink won’t get watered down when you blend in the vodka. Read more.

(02:55)

Chowhound's Fall Ice Cream Picks for New York Live

We went on a mission to find the best ice cream flavors for the season. Read more.

(02:28)

Taste Test - Whole Foods Staff Picks

We taste prepared foods recommended by thirteen staff members at five different Whole Foods. Read more.

Love the Chick-fil-A’s signature frosted lemonade? With our take on the genius summertime treat, it’s incredibly easy to enjoy (and customize) it at home. This sweet and tangy lemonade milkshake is as refreshing as it is decadent, and easy to make. Read more.

Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events. In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.

(03:13)

Started From - Michelle Tam

Paleo cook book author Michelle Tam talks about her food science roots and the story behind her best-seller. Read more.